Most sugar reduction solutions have drawbacks like off-flavors, solubility issues, scalability, and high production costs. Saccharin and Aspartame are cheap sugar substitutes, but health concerns have led the WHO to discourage their use.
Governments worldwide are introducing sugar taxes to fight health issues like obesity and diabetes. The UK government proposed a higher tax on beverages containing more than 10 grams of sugar per 100 milliliters, targeting beverages like Coca-Cola.
In the EU, front-of-pack labeling systems like Nutri-Score are becoming popular. Seven countries—Belgium, France, Spain, Switzerland, Germany, and the Netherlands—already use the Nutri-Score system. The color-coded labeling system ranks products from A (green, healthiest) to E (red, least healthy).
Source: Food Times
Such regulatory pressures have forced beverage manufacturers to explore next-gen sugar alternatives for healthier formulations. However, brands must cut sugar without compromising the taste and mouthfeel of sugary drinks. This challenge has led to rapid innovation, with 286 patents on sugar reduction published worldwide between 2023 and 2024.
This article explores 5 successful sugar reduction innovations that helped brands strike the perfect balance between compliance and consumer satisfaction.
Cinnamic Acid Amides enhance the umami or kokumi taste in lower-calorie beverages
Firmenich Inc. uses amide compounds as flavor enhancers to mimic umami and kokumi tastes in beverages. The compounds are cinnamic acid amides like C103, C106, C107, etc. They are added to beverage compositions at concentrations of 0.1-1000 ppm.
Cinnamic acid amides reduce the drink’s need for salt, glutamate, and sugar. This enables manufacturers to produce healthy, lower-calorie beverage formulations while maintaining the full-bodied taste.
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Glycosylated Steviol Glycosides (GSGs) mimic the taste and texture of sugar
EPC Natural Products has developed a new sweetening and flavor composition from stevia glycosides. Traditional stevia extracts often have a bitter aftertaste or a lingering sweetness, which many consumers dislike. EPC’s next-gen stevia solution uses the glycosylation process to mimic sugar’s taste profile and eliminate bitterness and aftertaste.
The innovative composition comprises glycosylated small molecule weight steviol glycosides (GSMW-SGs) and their Maillard reaction products (G-SMWSG-MRPs).
Innovation in sugar reduction is moving fast. The right competitive intelligence can mean the difference between leading the market or playing catch-up. Slate can help you understand how your competitors approach sugar reduction by tracking their patent filings, research activities, and product developments. Just ask, “What are the latest advancements by EPC Natural Products in sugar reduction?”
The AI-powered research platform will give you real-time updates on key competitor innovations.
PureCircle CTSS is 100x more soluble than Reb M stevia and offers 100% sugar reduction
Traditional sugar reduction solutions have low solubility, slowing the production cycle. Moreover, these sugar alternatives require additives to overcome taste and texture challenges. These additives may complicate formulation, compliance, labels, cost, and supply chains.
Ingredion solved these industry challenges with its PureCircle Clean Taste Solubility Solution (CTSS). The novel drop-in stevia sweetener is 100 times more soluble than Reb M stevia. It is made entirely from stevia leaf extract and can provide sweetness equal to ten times that of regular sugar. The formulation includes a combination of Reb A (35-80%), Reb D (4-8%), and Reb M (15-22%).
Unlike other stevia solutions in the market, CTSS does not need multiple INS numbers. This makes the beverage appear more natural and less processed, aligning with consumer demand for clean-label products.
Lower sugar smoothies cut sugar by 50% and aid digestion with upcycled citrus fibers
Naked Brand’s lower-sugar smoothies use upcycled citrus fibers to cut sugar by 50%. The product line comprises flavors like Berrylicious, Glorious Greens, and Tropical Sunrise. The smoothies are made of real fruits with no added sugar. Instead, they blend natural, upcycled citrus fibers to enhance taste and texture. Each 15.2 fl. oz. bottle packs 9g of fiber, including 6g of prebiotic fiber, to support digestive health.
With zero sugar and preservatives, each bottle has 150 calories and is Non-GMO Project Verified.
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Mango Aroma as a natural sweetener enables 32% Sugar reduction
Researchers from the University of California and the University of Nottingham explored odor-induced sweetness enhancement (OISE) as a potential method to reduce sugar. The study revealed that including mango aroma can enhance the perceived sweetness of low-sugar beverages, cutting the need for sugar by 32%. The aroma triggers olfactory receptors, making the brain perceive more sweetness than is actually present.
The technique combines 2.24% sucrose and 0.25% mango flavor to achieve a sweetness perception equivalent to a 2.96% sucrose solution.
Conclusion
Finding the right sugar reduction technology isn’t just about taste. Companies need to consider regulatory factors, cost-efficiency, and market acceptance. But how do you identify the right solution for your formulation? Should you use natural sweeteners, enzymatic modification, or fiber-based solutions? And Most importantly, what are your competitors already working on?
You need a clear view of emerging technologies, regulatory landscapes, and industry patents shaping the future of sugar reduction.
Our sugar reduction report analyzes how top companies cut costs and improve flavor profiles to create better sugar substitutes that meet regulatory and market demands. Fill out the form below to get the full report.
Authored By – Tamanpreet Kaur, Market Research
